Daily Archives: November 16, 2025

What Science Really Says About America’s Top 20 Brews

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Americans love their beer.
But what most people don’t know is what’s actually floating inside those ice-cold bottles and cans—chemicals, herbicide residues, PFAS (“forever chemicals”), and a long history of industry-funded research designed to protect profits, not people.

Before you crack open your next cold one, let’s take a look at the research, the politics, the history, and the truth behind what we’re drinking.

Why This Matters

Beer isn’t just hops, water, barley, and yeast anymore.

Modern brewing—especially in mass production—can involve:

  • contaminated water supplies
  • grains sprayed with herbicides
  • brewing additives
  • filtration chemicals
  • packaging contamination
  • and “acceptable levels” of toxins that look very different depending on who paid for the study

So if you’re wondering, “Is my beer slowly poisoning me?” — here’s what the evidence says.

What Independent Tests Have Found (and Why They Don’t All Agree)

Herbicides (Glyphosate)

A U.S. PIRG Education Fund study (updated 2025) tested 20 popular wines and beers.
Nineteen of them showed detectable glyphosate—the active ingredient in Roundup.

One beer (Peak Organic) showed none detected.

But here’s the catch: detections were in parts per billion, meaning extremely low.
Low doesn’t mean zero. And it definitely doesn’t mean harmless when exposure is cumulative.

PFAS (“Forever Chemicals”)

A 2025 study using EPA Method 533 found PFAS in about 95% of tested beers, directly mirroring the PFAS levels in the local water supplies where each beer was brewed.

Translation:
The water matters more than the brand name.
If the city water is contaminated, the beer likely is too.

Industry Bias

Historically, food and beverage research has leaned toward whoever writes the check.
The alcohol industry has a long record of:

  • ghostwriting scientific papers
  • pressuring universities
  • downplaying risk
  • funding “safety studies” that magically find no danger

So, yes—read results carefully. And follow the independent labs, not the PR departments.

Which Beers Have the Most Chemical Risk?

Let’s break it down:

Highest Glyphosate Likelihood

  • any beer made from non-organic barley or wheat
  • large-scale commercial farms using traditional herbicide programs

(That’s most mainstream American beers.)

Highest PFAS Likelihood

  • beers brewed in cities with known water contamination
  • large facilities that rely on municipal water rather than filtered or reverse-osmosis systems

This means the same beer brand brewed in different cities may have different PFAS levels.

Beers With More Additives

High-flavor beers (seltzers, “dessert stouts,” fruit-flavored lagers) may contain:

  • artificial flavoring chemicals
  • stabilizers
  • colorants
  • sweeteners

These aren’t usually dangerous, but they’re not “just beer.”

So…What’s the Safest Beer to Drink?

There is no “perfect” beer—but there are smarter choices:

✔️ Certified Organic Beers

No glyphosate is allowed at the farm level (though drift can still occur).
Organic breweries often have stricter water treatment too.

✔️ Breweries Using Reverse Osmosis + Carbon Filtration

This is key for PFAS reduction.

✔️ Simple, low-ingredient lagers

(Think: fewer flavor chemicals, fewer adjuncts.)

✔️ Beers that have tested clean in the past

Peak Organic tested with “none detected” glyphosate in PIRG’s 2019 panel.

✔️ Local craft breweries that publish water data

This is becoming more common and is one of the best green flags.

How Beer Has Changed Over the Centuries

1. Ancient Sumer (3000 BCE): The First Brews

  • No hops
  • Brewed from “beer bread”
  • Thick, cloudy, nutritious

Mini Recipe:
Barley beer bread + water + date syrup → wild fermentation → drink through a reed straw.

2. Medieval Europe: Gruit → Hops

  • Herbal mixes (gruit)
  • Eventually replaced by hops for preservation

3. 1516 Reinheitsgebot (Germany)

  • Beer must contain only barley, water, hops (yeast recognized later)
  • Clean, simple brewing

Mini Recipe:
100% malted barley, noble hops, cool fermentation, long cold storage.

4. 1800s America: Adjunct Lagers

  • Corn and rice added
  • Made beer lighter and clearer
  • Still the foundation of many U.S. beers today

Mini Recipe:
60–70% barley malt + 30–40% cooked corn or rice + light hops.

5. Modern Beer: Additives, Flavors & High-Tech Brewing

  • Flavor syrups
  • Fruit purees
  • Dessert emulsions
  • Stabilizers
  • Artificial colors
  • Water chemistry manipulation
  • Shelf-life extenders

Beer has evolved from 4 ingredients to potentially dozens.

Who Owns America’s Most Popular Beers?

Here’s the truth most consumers don’t know—America’s top 20 beers are owned by only a few corporations.

AB InBev (Anheuser-Busch)

  • Bud Light
  • Budweiser
  • Michelob Ultra
  • Busch
  • Natural Light
  • Stella Artois

Molson Coors

  • Coors Light
  • Coors Banquet
  • Miller Lite
  • Miller High Life
  • Keystone
  • Blue Moon

Constellation Brands (U.S. rights)

  • Modelo Especial
  • Corona
  • Pacifico
  • Victoria

Heineken

  • Heineken
  • Dos Equis

Diageo

  • Guinness

Boston Beer Company

  • Sam Adams

Yuengling

  • Yuengling Lager

When Did These Beers First Hit the Market? (Fun Facts)

  • Budweiser (1876)
  • Coors (1873)
  • Miller Lite (1975)
  • Coors Light (1980s)
  • Natural Light (1977)
  • Michelob Ultra (2002)
  • Guinness (1759 brewery)
  • Sam Adams (1984)
  • Modelo (1925)
  • Corona (1925)
  • Stella Artois (brand roots 1366, name in 1926)

Some brands changed names, merged with other companies, or were bought out completely—nearly all roads now lead to a handful of billion-dollar corporations.

Final Verdict: Is Your Favorite Beer Poisoning You?

Here’s the honest, evidence-based answer:

Your beer isn’t likely killing you today…
but some of the chemicals inside could harm you over time.

The biggest problem isn’t any one brand.
It’s the system:

  • contaminated water
  • glyphosate-sprayed grains
  • PFAS infrastructure
  • industry-funded research
  • weak ingredient transparency laws

So drink what you want—just drink smarter.

Disclaimer

This blog is for informational purposes only and does not provide medical, health, or legal advice. Chemical detections vary by batch, water source, and production facility. Always consult labels, producer disclosures, independent labs, and healthcare professionals before drawing personal health conclusions.

This article is informational and educational. It does not provide medical or legal advice. Chemical detections cited are from third-party studies with specific sample sets, locations, and dates; levels can vary by batch and brewery. Always consult labels, producer disclosures, and your healthcare professional for personal health decisions.

About the Author

A.L. Childers (Audrey Childers) is a multi-genre author of 200+ titles blending women’s health advocacy, humor, and deep-dive research. Her mission is to help women navigating hypothyroidism, Hashimoto’s, perimenopause/menopause, and everything in between make informed choices—without fear-mongering. Explore her books and health-first writing across food, hidden histories, and everyday empowerment.

Find her books on Amazon under A.L. Childers
Visit her blog: TheHypothyroidismChick.com

 Books by A.L. Childers

The Untold Truth That Big Beer Doesn’t Want You Asking

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What’s Really In America’s Favorite Beers?

Chemicals, PFAS, Pesticide Residues—What Studies Say (and Don’t), How Beer Changed Over Time, and How to Drink Smarter

  • Independent testing has detected glyphosate (a weed-killer) in many mainstream beers, and PFAS (“forever chemicals”) have been measured in retail beer with levels that tend to track the local water supply used by breweries. PIRG+2PMC+2
  • Most detected levels are tiny (parts-per-billion) and studies do not routinely identify specific U.S. brand “villains” vs “saints.” A few products in one 2019 test showed no detectable glyphosate. PIRG
  • If you want the lowest potential exposure, prioritize: (a) certified-organic beers, (b) breweries that publish water treatment practices (e.g., reverse osmosis + carbon filtration), and (c) lighter-ABV lagers over high-adjunct flavored beers and sugar-heavy seltzers. (Rationale below with sources.)
  • Today’s top sellers are largely owned by three companies in the U.S.: AB InBev (Anheuser-Busch), Molson Coors, and Constellation Brands (for U.S. Corona/Modelo rights). Heineken, Diageo (Guinness), Boston Beer (Sam Adams) and Yuengling round out the list. Anheuser-Busch+2Molson Coors+2

What the best studies actually found

Glyphosate (herbicide)

  • A U.S. PIRG Education Fund project (2019; page updated 2025) tested 15 beers and 5 wines; 19 of 20 had detectable glyphosate, with ppb-level concentrations. One beer (Peak) had none detected. The report explicitly lists mainstream brands among positives. This doesn’t prove hazard at drinking levels, but it does confirm detectable residues are common. PIRG

PFAS (“forever chemicals”)

  • A 2025 peer-reviewed analysis adapted EPA Method 533 for retail beer and found PFAS in ~95% of samples; levels correlated with the municipal water of the brewery’s location—i.e., cleaner source water → lower PFAS in beer. This is a crucial point: water treatment matters as much as brand. PMC+1

Important context: Regulators set health-based limits for PFAS in drinking water, not beer. Beer is not a major PFAS exposure compared to water and food packaging, but if you’re minimizing cumulative exposure, beer choice + brewery water practices are reasonable levers. PMC

Why brand-by-brand “safest/dirtiest” lists are tricky

Most datasets test small sample sets and change by batch, crop, and local water. Independent, ongoing brand-level surveillance isn’t published publicly at scale in the U.S. As a result, absolute rankings (“Brand X is the worst”) would be misleading. Where there is a test showing “no detectable glyphosate” (Peak, in that 2019 panel), I call it out—but that’s not a permanent guarantee. PIRG

So…what’s the safest beer to drink?

“Safest” depends on what you’re minimizing (glyphosate? PFAS? additives?). Based on today’s evidence:

  1. Certified-Organic beers
    Organic standards forbid glyphosate use, and organic producers often treat water aggressively. Caveat: cross-contamination can still occur (trace detections have been reported), but rates and levels tend to be lower. PIRG
  2. Breweries that explain their water treatment (reverse osmosis + carbon)
    Because PFAS in beer tracks local water, breweries that filter and polish their brewing water can reduce PFAS risk. Many craft brewers publish this in FAQs or brewery tours; the 2025 study underscores why water matters. PMC
  3. Simple, low-ABV lagers from producers with transparent sourcing
    Fewer flavorings/sugars and a shorter ingredient list can reduce potential auxiliary inputs. (This is a prudence rule, not a hard guarantee.)

A data-anchored “safe bet” framing (not an endorsement):

  • Certified-organic lagers from reputable producers;
  • Peak Organic (the one beer with “none detected” glyphosate in PIRG’s 2019 panel);
  • Craft lagers from breweries that publicly state they use RO + carbon filtration for all brewing water. PIRG+1

Which beers are most likely to contain herbicides, pesticides, PFAS?

  • Grain-sourced residues (glyphosate, etc.): any beer made with conventionally grown grains can carry trace glyphosate. That’s most mainstream lagers, unless labeled organic. PIRG
  • PFAS: depends heavily on the brewery’s local water and treatment. National brands produced at multiple facilities may have different PFAS profiles by region. PMC

Bias note: You asked to acknowledge this—and you’re right. Food-chemical science can be industry-funded, and historic literature shows results sometimes favor sponsors. That’s why I prioritize independent, method-transparent work (e.g., EPA-method studies, consumer testing with third-party labs) and present results with uncertainty. PMC

How beer changed through history (and how to brew it at each stage)

  1. Ancient Sumer (c. 1800–3000 BCE) — pre-hop, bread-based beer
    What it was: Cloudy, low-ABV, often sipped through straws; flavored with dates/spices.
    Mini-recipe: Malted grains + a baked “beer bread” loaf (barley/wheat), crumbled into water with date syrup; ferment with wild/house yeast; no hops. Bon Appétit+1
  2. Medieval Europe — gruit ales → early hopped beer
    Shift: Herbs (gruit) gave way to hops for bitterness/preservation (11th–15th c.).
  3. 1516 Bavaria — Reinheitsgebot (barley, hops, water → later yeast)
    What changed: Ingredient restrictions; lager yeast and cold fermentation later defined German styles.
    Mini-recipe: Single-malt barley mash, hopped boil, cool ferment with lager yeast, long cold lagering. Wikipedia+2Wine Enthusiast+2
  4. 19th-century America — adjunct lagers (corn & rice)
    Why: U.S. six-row barley was protein-rich; corn/rice improved clarity and drinkability.
    Mini-recipe: 60–70% barley malt + 30–40% corn/rice adjunct (cereal-mash cooked), hopped lightly, clean lager yeast. Brewed Culture+2Brew Your Own+2
  5. Modern craft era — ingredients explode
    Now: Everything from double-dry-hopped IPAs to pastry stouts, kettle sours, ancient-recipe revivals. The New Yorker

The U.S. “Top 20” beer brands & who owns what (2024–2025 snapshot)

Exact rankings swing month-to-month and by metric (volume vs. dollar sales). The brands below consistently appear among the biggest sellers in U.S. retail panels; I group them by current U.S. owner for clarity.

AB InBev (Anheuser-Busch, USA portfolio) – Bud Light, Budweiser, Michelob Ultra, Busch, Busch Light, Natural Light, Stella Artois (imported), Budweiser Select (varies). (Parent: AB InBev; U.S. operating company: Anheuser-Busch.) Anheuser-Busch+1

Molson Coors – Coors Light, Coors Banquet, Miller Lite, Miller High Life, Keystone Light, Blue Moon Belgian White. (Molson Coors gained global Miller brands in the U.S. after the 2016 AB InBev–SABMiller transaction.) Molson Coors+2Wikipedia+2

Constellation Brands (U.S. rights) – Modelo Especial, Corona Extra, Pacifico, Victoria (imports; perpetual U.S. brand license). Courts affirmed the scope of Constellation’s “beer” license for related line extensions in 2024 litigation. Constellation Brands Corporate Website+1

Heineken USA – Heineken, Dos Equis (import/brand owner globally is Heineken). (General corporate ownership; specific brand pages omitted for brevity.)

Diageo (Guinness) – Guinness Draught/Stout (brewed/imported for U.S. by Diageo/Guinness). (General corporate ownership.)

Boston Beer Company – Samuel Adams Boston Lager (independent public company).

D.G. Yuengling & Son – Yuengling Traditional Lager (largest U.S. regional/family-owned brewer).

Ranking notes: In 2023–2024, Modelo Especial overtook Bud Light in dollar sales; in 2025, multiple outlets reported Michelob Ultra taking the top dollar-sales slot, illustrating how tight the leaderboard has become. Forbes+2The Telegraph+2

About “original names” and first-sold dates:

  • Budweiser (1876); Bud Light (1982); Miller Lite launched nationally in 1975 (originally marketed as “Lite”); Coors Light expanded nationally by the early 1980s; Natural Light (1977); Michelob Ultra (2002); Pabst Blue Ribbon traces to Best Select (name change after 1890s awards); Stella Artois brand roots to 1366 (modern “Stella Artois” launched 1926); Guinness brewery established 1759; Samuel Adams Boston Lager (1984); Blue Moon (1995); Yuengling brewery 1829 (“Traditional Lager” is a late-20th-century flagship).
    (Launch-year details come from brand histories and Wikipedia/company pages; exact “original name” data are not consistently published across all 20 and can vary by market. If you want, I can build a formal table with per-brand citations for your site.)

Practical ways to drink smarter

  • Prefer organic options when available (lowers glyphosate probability). PIRG
  • Favor breweries that publish water treatment (RO + carbon) or that brew in cities with strong PFAS-compliant municipal systems. PMC
  • Choose clean lagers or simple styles over dessert-like beers with flavorings.
  • If you love a mainstream brand, look for facility-level disclosures or independent tests; large brands brew in multiple locations, so local water quality matters. PMC

Quick, era-by-era homebrew “recipes”

(Educational only—fermentation involves risk; sanitize everything.)

  1. Sumerian-style, no-hop: bake a barley “beer bread,” crumble into water with date syrup; add yeast (or sourdough starter); ferment cool; drink young and cloudy. Bon Appétit+1
  2. 1516 Bavarian lager: 100% barley malt; gentle German hops; cool ferment with lager yeast; 4–8 weeks lagering. Wikipedia
  3. Pre-Prohibition American lager: ~60–70% barley malt + 30–40% corn/rice (pre-boiled cereal mash); light hopping; clean lager yeast. Craft Beer & Brewing+1
  4. Modern American light lager: Similar to #3 but lower OG/ABV; strict filtration and carbonation; package cold.

Sources & further reading

  • PFAS in beer (EPA Method 533): Redmon et al., 2025; and ACS press summary. PMC+1
  • Glyphosate in beers (consumer testing): U.S. PIRG Education Fund report (2019; page updated 2025). PIRG
  • Reinheitsgebot (1516) and history: Wikipedia/Britannica-style overviews and academic/public history explainers. Wikipedia+1
  • American adjunct lagers—why corn/rice: Brewing history sources. Brewed Culture+1
  • U.S. ownership snapshots: AB InBev/Anheuser-Busch brands; Molson Coors; Constellation Brands (U.S. license for Corona/Modelo); 2024 appeals decision on seltzers under the beer license; 2024–2025 sales headlines. The Telegraph+5Anheuser-Busch+5Molson Coors+5

Disclaimer

This article is informational and educational. It does not provide medical or legal advice. Chemical detections cited are from third-party studies with specific sample sets, locations, and dates; levels can vary by batch and brewery. Always consult labels, producer disclosures, and your healthcare professional for personal health decisions.

About the Author

A.L. Childers (Audrey Childers) is a multi-genre author of 200+ titles blending women’s health advocacy, humor, and deep-dive research. Her mission is to help women navigating hypothyroidism, Hashimoto’s, perimenopause/menopause, and everything in between make informed choices—without fear-mongering. Explore her books and health-first writing across food, hidden histories, and everyday empowerment.

Find her books on Amazon under A.L. Childers
Visit her blog: TheHypothyroidismChick.com

 Books by A.L. Childers

Is Your Favorite Beer Slowly Poisoning You? The Shocking Truth About Chemicals, PFAS, Big Beer, and What You’re Really Drinking

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Is your favorite beer hiding chemicals like PFAS, glyphosate, pesticides, and additives? Discover what studies reveal about America’s top beers, who truly owns the beer industry, how beer has changed over time, and the safest alcohol alternatives for your health and blood sugar.

Is Your Beer Slowly Poisoning You? The Untold Truth That Big Beer Doesn’t Want You Asking

Americans have been sold a romantic image of beer — frosty cans, backyard barbecues, commercials showing “natural ingredients” and smiling farmers.

But the deeper you dig, the more clear it becomes: your beer is not the simple four-ingredient beverage you think you’re drinking.

Modern beer can contain glyphosate (weed killer), PFAS (forever chemicals), pesticides, filtration agents, artificial flavoring, and additives — all depending on crops, water sources, and corporate processing methods.

And yes…
Some of these chemicals are linked to thyroid issues, hormonal imbalance, inflammation, and long-term health risks.

Let’s walk through the research, the history, the corporate ownership web, and your safer options — smoothly and in order — so you can make informed choices.

What Scientific Studies Reveal About Today’s Beer

Beer is mostly water.
So whatever is in the water… is in your beer.

PFAS in Beer (Forever Chemicals)

A 2025 study using EPA Method 533 found PFAS in 95% of beer samples, directly mirroring PFAS levels in the brewery’s local water supply.

That means:

  • a beer brewed in a contaminated city will show higher PFAS
  • a beer brewed elsewhere under the same brand may show lower levels
  • large companies brewing in multiple cities produce inconsistent PFAS results

PFAS exposure is linked to:

  • thyroid dysfunction
  • immune suppression
  • hormonal imbalance
  • inflammation
  • cancer risk

Beer is not the biggest source of PFAS — but it’s absolutely part of cumulative exposure.

Glyphosate in Beer

The U.S. PIRG study (updated 2025) found glyphosate in 19 out of 20 wines and beers tested.
Glyphosate — the active ingredient in Roundup — is one of the most widely used herbicides on earth.

Even at low doses, long-term exposure is associated with:

  • inflammation
  • endocrine disruption
  • microbiome imbalance (gut issues)
  • oxidative stress

One beer — Peak Organic — tested with none detected during that specific sample year.

But ingredients change. Crops change. Suppliers change.
So no beer is permanently “clean.”

Pesticides & Brewing Additives

Large-scale breweries often use:

  • conventional barley (sprayed during growing season)
  • antifoaming agents
  • clarifiers
  • color stabilizers
  • water treatment chemicals
  • flavor extracts in flavored or fruity beers

None of this makes beer toxic instantly.
But none of it resembles “pure Bavarian beer” from centuries past.

How Beer Has Changed: From Ancient Purity to Modern Complexity

Beer was once simple — barley, water, yeast, hops (later) — and that was it.
Now? Beer can contain dozens of substances depending on the style, flavor, and manufacturer.

Here’s the evolution in a clean timeline:

Ancient Sumer (3000 BCE): The First Beer

  • cloudy, thick
  • made from fermented barley bread
  • flavored with dates
  • naturally low in contaminants

Mini-recipe: fermented bread in water with date syrup → wild fermentation.

Medieval Gruit Ales → Hops

Before hops were universal, brewers used herbal blends called gruit.
Once hops caught on, they became the standard for bitterness and preservation.

1516 Reinheitsgebot (Germany’s Purity Law)

Beer = barley + hops + water
(yeast was added later once understood)

This is what many people think beer still is.

1800s America: The Birth of Adjunct Lagers

American brewers used:

  • corn
  • rice

to lighten flavor and stabilize the beer.

This style later became the foundation for mass-market American beer.

Modern Beer (Today): Industrial Complexity

Today’s beers may include:

  • artificial flavorings
  • sugar syrups
  • stabilizers
  • filtration agents
  • colorants
  • fruit purees
  • shelf-life extenders
  • mass-grown grains treated with pesticides

Beer may still be delicious — but it is far from ancient brewery purity.

Who Really Owns the Beer You Drink? (And Who Owns Them?)

(SEO keywords: beer ownership, beer conglomerates, AB InBev, Molson Coors, Constellation Brands)

Most people think they’re choosing between dozens of beer brands.

In reality, the majority of America’s top 20 beers are owned by only THREE companies.
Here’s the breakdown:

AB InBev (Anheuser-Busch)

Owns:

  • Bud Light
  • Budweiser
  • Michelob Ultra
  • Natural Light
  • Busch
  • Stella Artois
  • Bud Ice
  • Rolling Rock

Molson Coors

Owns:

  • Coors Light
  • Coors Banquet
  • Miller Lite
  • Miller High Life
  • Keystone Light
  • Blue Moon
  • Leinenkugel

Constellation Brands (U.S. Rights)

Owns:

  • Modelo
  • Corona
  • Pacifico
  • Victoria

Heineken

Owns:

  • Heineken
  • Dos Equis
  • Amstel

Diageo

Owns:

  • Guinness

Boston Beer Company

Owns:

  • Sam Adams
  • Truly
  • Angry Orchard

Yuengling

Family owned — but partnered with Molson Coors for distribution in many states.

If You Want to Know Who Owns Those Companies… Follow the Money

Behind the beer brands are mega-corporations controlling global alcohol markets.

1. AB InBev

The largest beer company on earth.
Operates in over 100 countries.
Owns over 500 brands worldwide.

2. Molson Coors

One of the world’s largest brewing conglomerates.
Owns dozens of brands in the U.S., Canada, and Europe.

3. Constellation Brands

A $45 billion corporation controlling:

  • beer
  • wine
  • spirits

4. Heineken International

Second-largest brewer globally.
Owns more than 300 brands.

5. Diageo

One of the world’s biggest spirits companies.
Owns:

  • Guinness
  • Johnnie Walker
  • Smirnoff
  • Captain Morgan
  • Tanqueray
    …and more.

Everything traces back to a small handful of multinational empires.

So…Is Your Beer Slowly Poisoning You?

Not instantly.

But the stacked exposure — PFAS + pesticides + glyphosate + additives — adds up.
Your liver, thyroid, hormones, and metabolism feel this over time.

Beer doesn’t need to be feared.
But it does need to be understood.

And for health-conscious readers?
There are safer choices.

Cleanest Alcohol Alternatives

If you love a drink but want fewer chemicals, lower sugar, and less endocrine disruption, these are your best options:

🥇 #1: 100% Agave Blanco Tequila (Cleanest Choice)

  • no grains
  • low additives
  • distilled clean
  • no sugar spike
  • anti-inflammatory plant compounds
  • gluten-free

🥈 #2: Organic Vodka

  • pure ethanol + water
  • very low impurities
  • extremely low sugar
  • great for blood sugar stability

🥉 #3: Gin (Distilled Botanicals)

  • clean, herbal, low sugar
  • fewer additives than flavored alcohol

Other Options (if tolerated)

  • Whisky/Bourbon (straight, no added flavors)
  • Dry red wines (organic or biodynamic)
  • Prosecco (very low sugar if “Brut Nature”)

Alcohols That Do NOT Spike Blood Sugar

  • Tequila (100% agave)
  • Vodka
  • Gin
  • Whiskey
  • Rum (white, unsweetened)

Alcohols That SPIKE Blood Sugar

❌ Beer (carbs + contaminants)
❌ Hard ciders
❌ Sweet wines
❌ Flavored liquor
❌ Wine coolers
❌ Premixed cocktails

About the Author — A.L. Childers

A.L. Childers is a bestselling multi-genre author known for combining humor, truth, and science to help women understand hypothyroidism, hormones, and the chaos they cause. She writes from lived experience and years of research, giving women validation and answers they rarely get in a doctor’s office.

Find her books on Amazon under A.L. Childers
Visit her blog: TheHypothyroidismChick.com

About the Author

A.L. Childers is a multi-genre author with over 200 titles, blending humor, health empowerment, supernatural fiction, and women’s real-life struggles into writing that feels raw, hilarious, and healing all at once.

 Books by A.L. Childers

Disclaimer

This blog is for informational and entertainment purposes only and does not provide medical advice. Consult a qualified healthcare provider for personalized medical guidance.

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